This year’s Christmas dinner was I think the simplest I have ever made. During the past years, I have stayed quite late in the kitchen preparing from the first up to the last course. This year I didn’t had to. And my father-in-law and husband enjoyed eating the four easy – course dinner as much as I had fun preparing them. I will post them per course, and I’d start with our first course. I prepared two first courses and this was the first.
I did not exactly followed Ramsay’s recipe in SECRETS (page 20) that’s why I used the word “INSPIRED” .. you’ll read along the way which ingredients I took out. I did not prepared the langoustine but bought a pre-cooked pack. If ever you plan on having people for dinner, I can really suggest this recipe. Not only that it was really simple to make, but the sauce was really nice. I also love the idea of using langoustine than shrimps.
- Vegetable Nage (Gordon’s vegetable stock) I DID NOT USE THIS because the Nage requires separate cooking. I kept it simple and even without it, the cocktail was nice.
- What I used:
- pre-cooked langoustines, good for 3 persons
- For Marie-rose sauce:
- 100ml Mayonnaise ( I did not make the mayonnaise but used a real good commercial bottle of mayo)
- 2 tsp tomato ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp Cognac
- few drops of tobasco
- For the salad:
- 1 Little Gem lettuce
- 1 tbsp finely chopped onions
- 1 tbsp diced, sharp crisp apple (Granny Smith)
- fresh chopped basil leaves ( I did not use)
- 1-2 tbsp Vinaigrette (page 218 in the book)
- sea salt and freshly ground pepper
- and chopped avocado (this was my idea..hubby and DIL liked the avocado combined)
Simply mix the sauce ingredients set aside. Sliced the lettuce leaves and leave some for decoration. Mix the rest of the salad in a bowl then place on a cocktail glass. Just spoon sauce on top, sprinkle with curry powder or paprika powder before serving. If you have some cherry tomatoes, slice in half and use as garnish.